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Enchilada Red Chili Gravy
This version of the red chili gravy
traditionally served with enchiladas. Heat sauce before using. To make
enchiladas, spread grated Chihuahua or Monterey Jack cheese on corn tortillas
and roll up tightly; place in casserole, seam side down, pour heated sauce over
them and heat in 400-degree oven about 10 minutes. Top with finely chopped onion
and Mexican sour cream.
8
cascabel chilies (dried, dark red chilies)
1/2
cup each: vegetable oil and chopped onion
1roasted
tomato, peeled
4
garlic cloves
1/2
teaspoon ground cumin (cominos) or chili powder
Salt
to taste Fry chilies in a little of the oil; remove
and soak in hot water 25 to 30 minutes. Drain, reserving 1 cup water. Seed the
chilies and combine in blender container with onion, reserved water, tomato,
garlic, cumin and salt. Blend smooth, return to pan with a little oil and cook
about 10 minutes over medium heat. Use with enchiladas or with shredded or
thinly sliced roast pork. Makes enough for about 12 enchiladas.
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